Instructions:

Mediterranean Potato Salad

Notes: If making ahead, add enough chicken broth to moisten to desired texture before serving.

Makes: 6 servings

2 1/2 pounds red thin-skinned potatoes
    (2 1/4 to 3 inch), scrubbed
1/2 cup thinly sliced green onions,
    including green tops if desired
1 1/2 cups (2 3/4 ounces) crumbled feta cheese
1/4 cup minced fresh basil
6 ounces purchased peeled roasted
    red peppers (not in oil), drained
1/2 cup nonfat cottage cheese
1/2 cup chicken broth
2 tablespoons lemon juice
1/4 teaspoon ground pepper
Salt and pepper

In a 5- to 6-quart pan, bring 3 quarts water to a boil. Add potatoes, cover, and cook over medium heat until potatoes are just tender when pierced, 30 to 40 minutes. Drain, and immerse in cold water When cool, cut into quarters, or eighths if large (about 1 1/2-inch chunks). In a large bowl, combine potatoes with green onions, feta cheese, and basil.

In a blender, whirl red peppers, cottage cheese, chicken broth, lemon juice, and ground pepper until smooth. Mix gently but thoroughly with potato mixture; season to taste with salt and more pepper. Serve, or if making ahead, chill up to 1 day.

Per serving: 220 cal., 14% (31 cal.) from fat; 8.4 g protein; 3.4 g fat (2 g sat.); 39 g carbo.; 299 mg sodium; 13 mg chol.